1 c  Whole milk
1 c  Club soda
3 lb Chicken fryer parts
1 c  Aunt Jemima Pancake Mix
2 pk Good Seasons Italian Mild;
-salad dressing mix
3 tb All-purpose unbleached flour
2 ts Salt
1/4 c  Lemon juice
2 ts Vegetable cooking oil

Wash chicken pieces, pat dry, and allow to air dry in refrigerator for 1 or
more hours. Combine the last 5 ingredients to make a paste. Spread the
paste over the chicken. Stack pieces in a bowl, cover, and let stand in
refrigerator overnight. About one hour before serving, heat about 1-1/2
pints of cooking oil in a heavy saucepan or deep-fry pot to 425F. Oil
should be about 3 inches deep. While oil is heating, put milk and club soda
in a deep narrow bowl and dip each piece of chicken in the liquid; letting
the excess liquid drip off. Dust pieces lightly, but evenly with Aunt
Jemima Pancake Mix. Do not overcoat. Air dry the pieces for a few minutes
without letting the pieces touch each other. Deep fry a few pieces at a
time in the hot oil, and place on a cookie sheet; bake uncovered for
30 minutes in the oven at 350F.